Cuisine California, Farm to Table, Vegan, Vegetarian
Servings 2servings
Calories 282kcal
Ingredients
2medium portobello mushroom capor 1 large portobello mushroom cap
olive oil for brushing
8new potatoesvarious colors and types are fine, unpeeled and cut into uniform sized (about a pound)
1/2cupbasic unseasoned cashew creamsee recipe in notes section below
1clovegarlicchopped
2scallionschopped
2handfuls chopped kalede-stemmed
Salt & pepper to taste
2tbsp. vegan butter like smart balanceoptional
2tbsp. nutritional yeastoptional
Instructions
Preheat oven to 400º F.
Put the potatoes on the stove in a pot of water to boil, until they are tender to a fork.
Remove the stems from the mushroom caps, brush both sides with olive oil, season with salt and pepper, and roast in the oven for about 20-30 minutes, or until tender.
When the potatoes are ready, strain them and put into a medium mixing bowl. Add the garlic and chives, then the kale. The warm potatoes will soften the garlic a little, so make sure they make contact with each other. Mix with a potato masher or wooden spoon. You want the consistency to be chunky but creamy, with pieces of skin and kale to give it substance.
Taste for salt and pepper seasoning and add accordingly. The vegan butter and nutritional yeast can be added if you want a more buttery and cheese-like taste in the potatoes. I like the vegetables to shine sometimes so I keep that stuff to a minimum. Set aside in a warm place to keep warm.
When the mushrooms are ready, slice on the bias as thin as possible. Using a cat food with both ends removed, round biscuit cutter, or other feasible mold, shape the mashed potatoes into the "timbale." Place the slices of mushroom on top of the potatoes. If you don't want to be that fancy you can just serve them next to each other on a plate and they will still taste the same, of course! Serve with a green vegetable or spinach salad.
Notes
basic cashew cream:1 cup raw cashews1/2 cup water, plus some extraBlend the cashews and water in a high speed blender until it becomes the constancy of smooth cream. You may need to add a little extra water and scrape the sides of the blender once or twice. This will yield more than you need for this recipe but any less won't blend properly in the blender. Use the rest mixed with a little sweetener as a dessert topping.
Nutrition Facts
Rustic Mashed & Kale Timbale with Portobello Mushroom "Steak"
Amount per Serving
Calories
282
% Daily Value*
Fat
3
g
5
%
Saturated Fat
0.5
g
3
%
Polyunsaturated Fat
0.2
g
Monounsaturated Fat
0.04
g
Sodium
804
mg
35
%
Potassium
1171
mg
33
%
Carbohydrates
49
g
16
%
Fiber
9
g
38
%
Sugar
5
g
6
%
Protein
15
g
30
%
Vitamin A
10600
IU
212
%
Vitamin C
144.4
mg
175
%
Calcium
240
mg
24
%
Iron
3.8
mg
21
%
* Percent Daily Values are based on a 2000 calorie diet.